Ham Lentil Soup
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Celery ribs||2 , chopped|
|Carrot||1 Large, peeled and chopped|
|Water||8 Cup (128 tbs)|
|Dried oregano||1 Teaspoon|
|Grated romano cheese||1 Tablespoon|
1. In a large saucepan or flameproof casserole, heat olive oil over medium heat. Add onion, celery, and carrot and cook 5 minutes, or until softened. Add lentils, water, ham hock, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer 35 to 45 minutes, or until lentils are soft but not falling apart.
2. Remove ham hock from soup. Remove any meat from bone and chop coarsely; add to soup. Season with salt and pepper. Pass a bowl of Romano cheese on the side.